I take it you wish to know the difference between baking on a baking stone versus a metal sheet pan.

A preheated baking stone retains and generates more heat than a sheet pan. The stone is thicker than the metal pan and that thickness allows the heat to be constantly released during the bake, allowing for a longer period of oven spring.

Metal is conductive and its heat quickly dissipates into the surface of the dough, resulting in a shorter time for oven spring.

My oven isn't big enough to conduct an experiment using a stone and a metal sheet, each holding dough mixed and shaped from the same batch, so I don't know what the degree of difference in oven spring is. It would be an interesting experiment.

stones generally have far greater mass than a metal sheet pan and, since they need to absorb more heat to get to temperature, they act much more as a thermal sink, stabilizing oven temps to a far greater degree than a metal baking sheet -- something that matters a great deal for home ovens, which lose heat at a frightening rate as soon as the door is opened.

For example, I find that my GE electric loses about 30F when I load and another 20F if and when I apply steam. Baking sheets, which most often are made of aluminum -- which also loses heat quickly -- simply can't provide the extra layer of thermal stability that a stone can.

surfaces and I don't use a stone. Don't want to either. Many bakers do not use stones but the stones seem to grab all the attention. Seems to me, I would have to use higher temperatures and more energy preheating if using a stone. If metal is heated to the same temps, the bread burns. A convection oven supplies metal pans and sheets with a stable temperature being transferred to the dough. There is a reason metal pans exist. Had they not worked, they would have gone into disuse ages ago.

because of the amount of heat it absorbs, stone will give you a thicker bottom crust than either steel or aluminum, with a corresponding increase in the degree of caramelization ... you might get a chewier, slightly sweeter bread from stone, but most of the flavor differences will depend on your dough formula and how you handle it.

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